Potato Salad

Ingredients

• ten or twelve cold boiled potatoes
• four tablespoonfuls of tarragon or plain vinegar
• six tablespoonfuls of best salad-oil
• one tablespoonful of minced parsley
• pepper and salt to taste

Method

1. 1

   Cut the potatoes into slices and layer them in a salad bowl, sprinkling each layer with pepper, salt, parsley, and optionally chives or shallot.

2. 2

   Add oil and vinegar, stir well, and garnish as desired.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1326. The excerpt below is the record exactly as published.

Potato Salad. — Potato salad may be made all the year round %vith both new and old potatoes, and when plainly boiled is an agreeable accomi^animent to cold meat. Cold potatoes that are left may be served up in this way, and will form an appetising dish. If the potatoes are boiled on purpose for the salad, small ones should be picked out, as they often prove wasteful when boiled with large ones. They should be boiled in their jackets, and should be peeled and sliced whilst warm. Make the salad two or three hours before it is wanted. Cut the potatoes into slices the third of an inch thick. Put these in layers into the salad bowl, and sprinkle over each layer a little pepper and salt, linely-chopped parsley, and, if liked, minced chives or shallot. Add oil and vinegar in the ])roportion of two table-spoonfuls of vinegar to three of oil, and stir thei-a well into the salad. Garnish with sliced beet-root, pickled gherkins, olives, or herbs, or boil an egg hard, mince the yolk and the white separately, and place them in little heaps round the salad. A chopped bloater or two or three sardines finely minced may be stirred in with a potato salad as an occasional change, and tarragon vinegar may be substituted for plain vinegar. Potato Salad (a French recipe). — The following is a good formula for the simple but delicious potato salad of a Parisian hotel : — Cut ten or twelve cold boiled potatoes into slices from a quarter of an inch to half an inch thick ; put these into a salad bowl with four table- spoonfuls of tarragon or plain vinegar, six table-spoonfuls of best salad-oil, one table- spoonful of minced parsley, and pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.